I love roasted vegetables, and I love the winter root vegetables roasted with spices. I put a different spice on each one, and the flavors were wonderful! Al even liked this a lot. It’s nice to have a winter dinner salad that I can just pull out of the fridge, and not have to do anything else! Although next time I think I’ll serve it on a bed of baby spinach.
2 sweet potatoes, peeled and cubed
1 turnip, peeled and cubed
1 rutabaga, peeled and cubed
1 red onion, cut into large dice
1 lb boneless, skinless chicken breasts, cubed
1 t cumin
1 t turmeric
1 t coriander
1 t paprika
1 t garlic salt
1 bunch red seedless grapes, cut in half
1 bunch green onions, sliced thinly including tops
1 1/2 C chopped pecans
2 – 4 T red wine vinegar
Line cookie sheets with foil, lightly coat with cooking spray, and pre-heat oven to 425 degrees. Put cubed vegetables and chicken in a single layer on the cookie sheet and sprinkle each with a different spice, I used them in the order listed. Roast for 1/2 hour. You will need to do this in shifts. Mix cooled veggies and chicken with rest of ingredients except vinegar. Sprinkle with red wine vinegar to taste.